Spinach


Loaded with iron and vitamins, spinach is one of the most nutritious green vegetables in the garden. It can be eaten raw in salads, cooked like Swiss Chard, or it can be frozen. CULTURE: Sow outdoors from early spring to late summer. There are different varieties for spring and fall culture than for summer culture. SOIL: Spinach likes moist, fertile soil. FERTILITY: Supply medium amounts of nitrogen to produce dark green leaves. Adequate moisture is essential for proper growth. GERMINATION: 5-7 days at 65F/15C. Keep moist until growth is seen. SPACING: Sow seeds 1cm/1/2” apart and 6mm/1/4” deep in rows 12"-18" apart. Thin out to 10-15cm/4-6". PESTS: The main pest is the leaf miner which bores through the leaves. It is the larvae of the spinach fly, which lays its eggs on the leaves. Control by covering plants with row covers in mid spring or wait until late summer for a fall crop when miners are not a problem. 

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Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative. We pledge that we do not knowingly buy or sell genetically engineered seeds or plants. The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms, poses great biological risks as well as economic, political and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing is necessary to further assess the potential risks of genetically engineered seeds.

 

 


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